Mousseline

How can one not feel gluttonous after forgetting to eat before a two-hour-plus performance only to finally be served white and green asparagus with one slice of Serrano ham and some lemon Mousseline tableside just after?

Embracing the Seven Sins Marshall Heyman 2011

I actually make Mousseline Buttercream but its similar to SMBC.

CUPCAKES Melissa 2008

Mousseline = 8 parts meat: 4 parts cream: 1 part egg

Ratio Michael Ruhlman 2009

Mousseline can be thought of simply as a delicious binderinfuse the cream for your mousseline with saffron and mix abundant crab into it to make exquisite crab cakes.

Ratio Michael Ruhlman 2009

Mousseline forcemeats are the easiest and most stable to make at home and quickly come together in a food processor.

Ratio Michael Ruhlman 2009

Mousseline, such as this chicken with fines herbes, is a kind of sausage or farcepureed meat and cream, egg, and seasoningthat has myriad uses.

Ratio Michael Ruhlman 2009

Mousseline = 8 parts meat : 4 parts cream : 1 part egg

Ratio Michael Ruhlman 2009

“Mousseline de soie”—literally, “silk muslin”—is a lightweight, plain-weave, sheer, crisp silk or rayon that resembles chiffon.

HOME COMFORTS CHERYL MENDELSON 2005

“Mousseline de soie”—literally, “silk muslin”—is a lightweight, plain-weave, sheer, crisp silk or rayon that resembles chiffon.

HOME COMFORTS CHERYL MENDELSON 2005

“Mousseline de soie”—literally, “silk muslin”—is a lightweight, plain-weave, sheer, crisp silk or rayon that resembles chiffon.

HOME COMFORTS CHERYL MENDELSON 2005